Pin it My neighbor brought this to a Super Bowl party three years ago, and I stood by the oven the entire second half just scraping up the cheesy edges with broken tortilla chips. There was something about the way the ribeye mingled with the cream cheese that made it taste like the best Philly cheesesteak I never had to leave the couch for. I asked for the recipe during halftime, scribbled it on a napkin, and have been making it ever since. It's become my most requested dish, and I've stopped pretending I mind.
I made this for my daughter's birthday party last spring, and the adults hovered around it longer than the kids stayed at the snack table. One dad asked if I catered it. I didn't have the heart to tell him it was just cream cheese, steak, and a little bit of shame about how fast I ate the first test batch. Watching people come back for thirds reminded me why I love cooking for a crowd.
Ingredients
- Shaved ribeye steak: The star of the dip, ribeye brings tenderness and flavor that ground beef just can't match, though you can swap in deli roast beef if you're in a pinch.
- Yellow onion: Adds sweetness when caramelized, and finely dicing it ensures every scoop gets a little bit of that savory depth.
- Green and red bell peppers: These bring color, crunch, and the classic Philly flavor, and I've learned that cooking them until they're soft makes all the difference.
- Garlic: Just two cloves are enough to add aromatic warmth without overpowering the creamy base.
- Provolone cheese: Melts into creamy, stretchy perfection and tastes more authentic than mozzarella, though I won't judge if you use what's in your fridge.
- Cream cheese: This is what makes the dip luxuriously smooth and thick enough to cling to a chip.
- Sour cream and mayonnaise: Together they create tang and richness, and softened cream cheese blends right in without lumps.
- Worcestershire sauce: A small splash deepens the savory, umami flavor and makes the steak taste even meatier.
- Kosher salt, black pepper, and smoked paprika: Simple seasoning that lets the beef and cheese shine, with paprika adding a subtle smokiness I didn't know I needed.
- Toasted baguette or tortilla chips: Sturdy enough to scoop without breaking, and I prefer baguette because it feels a little fancier even though this dip is pure comfort food.
Instructions
- Preheat your oven:
- Set it to 375°F (190°C) so it's ready when your dip is assembled. This temperature gives you bubbly edges without drying out the center.
- Sauté the vegetables:
- Heat a drizzle of oil in a large skillet over medium-high heat, then add the onions and both bell peppers, stirring occasionally until they soften and start to brown, about 5 to 7 minutes. Toss in the garlic during the last minute and let it bloom without burning.
- Cook the ribeye:
- Push the veggies to one side of the skillet and add the shaved steak, breaking it up gently as it browns, about 2 to 3 minutes. Season with salt, pepper, smoked paprika, and Worcestershire sauce, then stir everything together and remove from heat.
- Make the creamy base:
- In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, and shredded provolone, stirring until the mixture is smooth and uniform. It should look thick and slightly glossy.
- Fold in the steak and veggies:
- Add the cooked beef and pepper mixture to the creamy base, folding gently until everything is evenly distributed. You want ribbons of meat and vegetables throughout.
- Assemble and top:
- Transfer the mixture to a greased 9-inch baking dish, spreading it evenly. Sprinkle extra provolone over the top for a golden, bubbly crust.
- Bake until bubbly:
- Place the dish in the preheated oven and bake for 15 to 18 minutes, or until the top is golden and the edges are bubbling. Let it cool for a minute before serving so no one burns their mouth like I always do.
- Serve hot:
- Set out toasted baguette slices, crostini, or sturdy tortilla chips alongside the dip. Watch it disappear faster than you thought possible.
Pin it The first time I brought this to a potluck, someone asked if it was a family recipe. I lied and said yes, because it felt like one by then. There's something about a dish that makes people linger in the kitchen, talking and laughing while they scoop up the last bits, that turns it into more than just food. It's the kind of recipe that creates moments, and I'm always happy to be the one who brought it.
How to Store and Reheat
Leftover dip keeps in an airtight container in the fridge for up to three days, though it rarely lasts that long in my house. Reheat it in a 350°F oven for about 10 minutes, or microwave individual portions in 30-second intervals, stirring between each, until warmed through. The texture stays creamy, and I've been known to spread it on toast for breakfast, which I will neither confirm nor deny.
Swaps and Substitutions
If you can't find shaved ribeye, deli roast beef or even ground beef will work, though you'll lose a bit of that tender, pull-apart texture. For a milder flavor, swap provolone for mozzarella or American cheese, and if you want heat, stir in a few dashes of hot sauce or diced jalapeños with the peppers. I've also made this with Greek yogurt instead of sour cream when I was trying to feel virtuous, and it was still delicious.
Serving Suggestions
This dip shines at parties, tailgates, and any gathering where people are more interested in snacking than sitting down for a full meal. I like to serve it with toasted baguette slices because they feel a little more substantial, but sturdy tortilla chips or even bell pepper strips work if you're keeping it low-carb. A cold lager or a crisp white wine cuts through the richness perfectly.
- Set out extra napkins because this gets messy in the best way.
- Double the recipe if you're feeding more than six people, because it goes faster than you think.
- Garnish with a sprinkle of fresh parsley or chives for color, though it's completely optional.
Pin it This dip has earned its place in my regular rotation, not because it's fancy, but because it makes people happy. Every time I pull it out of the oven, I'm reminded that the best recipes are the ones people remember long after the party ends.
Recipe FAQs
- → Can I make this dip ahead of time?
Yes, you can assemble the dip completely and refrigerate it covered for up to 24 hours before baking. Add 5-10 minutes to the baking time if starting from cold.
- → What can I substitute for ribeye steak?
Shaved roast beef from the deli counter works well as a substitute. You can also use thinly sliced sirloin or even ground beef if needed, though the texture will differ slightly.
- → How do I store leftover dip?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, or microwave in short intervals, stirring between each.
- → Can I make this dip in a slow cooker?
Absolutely. After cooking the meat and vegetables, combine everything in a slow cooker and cook on low for 1-2 hours, stirring occasionally, until hot and bubbly throughout.
- → What are the best dippers to serve with this?
Toasted baguette slices, sturdy tortilla chips, pita chips, pretzel bites, or even fresh vegetables like bell pepper strips and celery sticks all work wonderfully with this rich dip.
- → Can I freeze this dip?
While possible, freezing isn't ideal as the dairy components may separate upon thawing. If you must freeze, do so before baking, and thaw completely in the refrigerator before baking as directed.